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Wednesday, October 11, 2017

Karasev is a a South Indian snack made with
besan flour, rice flour and some spices like chilli powder and pepper corns.
There are lot of variations in this karasev, like spicy karasev, garlic
karasev, motasev, pepper karasev, sattur karasev etc. I made Garlic karasev in a tradition way by rubbing
the dough through Karasev ladle bought from Madurai during my last visit. Now I made
karasev to send it to my daughter through her friend who is staying in abroad.It is a crunchy evening tea time snack and
an easy diwali snacks recipe to prepare for this festive occasion

Ingredients:

Bengal gram flour – 2 1/2 cups

Rice flour – 1 cup

Pure Ghee or butter –1 1/2 tblsp

Cooking soda – a pinch

Powdered salt – as needed

water- as needed

Oil for deep frying

Grind to smooth paste:

Long red chillies – 5 or red chilli powder
1 tsp

Garlic – 4 to 5 flakes

Black pepper – 1 tsp

Method:

1.Peel the skin of garlic cloves and grind it
to a paste . Crush whole pepper in a mixer or hand motor coarsely.

3.Add this to the flour and mix well till it blends
properly. To this add salt,pepper powder or red chilli powder,garlic paste and
butter or ghee.Mix well to make a crumbly mixture. Then 4.Add water and make a
thick dough. (For that perfect crispness and texture, one needs to make sure
that the dough is smooth and soft enough to squeeze. In case it is too tightly
bound, it is a good idea to sprinkle in some more water and knead again.)

5.Heat enough oil in a pan then place lemon
size portion of dough and press onladle for the batter to fall directly into
the oil. so that long pieces of dough falls into the hot oil. Rub continuously by gathering all the excess
dough.

6.Stir after a minute and deep fry on medium
hot oil till crisp.Transfer to a plate and repeat the process again until all
the batter is used up. let it cool & store in an airtight container

Note: wipe the ladle with a wet cloth each
time. Otherwise the dough may stick to the holes and when it dries, it will be
difficult to rub the dough again on the ladle during next time.

If the dough is too soft, it means there is
too much of water, which means, it will absorb more oil and the sev will not be
crisp.If the dough is too hard then the sev will be hard too.
To make long strands of the sev, press the batter slowly but hard on the ladle
and not too fast.